Cheesy Scalloped Potatoes

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Cheesy Scalloped potatoes are the perfect comfort food…  creamy, rich and cheesy; but they always take so long to cook! Not anymore! This recipe uses a method that will show you how to make this cheesy goodness in about half of the time of traditional scalloped potatoes recipe

My mom taught me an easy little trick that speeds up the cooking of the potatoes and has them ready on time every time!  If you just pop them in boiling water for just a few  minutes before you put this together, you will cut down your cooking time by as much as an hour, saving time for delicious main dishes like meatloaf or pork chops!

Cheesy Scalloped Potatoes in a casserole dish with a spoon

What Are Scalloped Potatoes

Scalloped potatoes are a classic side dish made with thinly sliced potatoes layered and baked until hot and bubbly. A classic scalloped potato recipe doesn’t include cheese and is made with a roux (white sauce).

While similar to au gratin potatoes, there are some key differences:

  • Potatoes au gratin have a cheese sauce (instead of a white sauce), and are most often made with layers of onions and potatoes.
  • Classic scalloped potatoes don’t contain cheese sauce or cheese
  • Cheesy scalloped potatoes use a white sauce and are layered with cheese

Ingredients for Cheesy Scalloped Potatoes in a pot and in bowls

How Do You Make Scalloped Potatoes

Scalloped potatoes are easy to make and delicious but they can take a very long time to cook, not anymore!! In this quick recipe, I have a couple of tips to reduce the baking time from about 90 minutes to 45 minutes! 

Tips to reduce cooking time:

  • Potatoes: Boiling the sliced potatoes for a couple of minutes makes this recipe quick as the potatoes don’t have to cook as long and they’re already warm going into the oven.
  • Sauce: These cheesy scalloped have a quick and easy shortcut white sauce to save time (and effort). I use condensed cream of mushroom soup and layer with cheese and onions! If you’d prefer you can make your own Homemade Condensed Cream of Mushroom Soup or use cream of chicken or cream of celery!

Sauce in a white pan and potatoes and onions layered with more sauce and shredded cheese for Cheesy Scalloped Potatoes

To Make Cheesy Scalloped Potatoes:

  1. PREP:
    • Slice the potatoes (I use a mandoline slicer to make it quick) and drop the potatoes into boiling water for 5 minutes (this is a huge time saver).
    • Mix the white sauce ingredients together.
  2. LAYER:
    • Layer the sauce, potatoes and cheese in a 9×9 baking dish
    • Top with more cheese
  3. BAKE:
    • Bake the cheesy scalloped potatoes until golden and bubbly.

White casserole dish with Cheesy Scalloped Potatoes and a spoon

Can You Freeze Scalloped Potatoes

Potatoes can sometimes change texture when frozen, so scalloped potatoes taste best when made fresh. If you plan to freeze them, make sure you have already baked them first. Raw potatoes can still oxidize in the freezer, causing them to turn grey.

Cheesy scalloped potatoes should last up to a month in the freezer. The trick to ensuring they taste great is in the reheating, like most potato side dishes, we prefer to reheat in the oven with a little bit of fresh cheese added on top!

More Perfect Potato Sides

Cheesy Scalloped Potatoes in a dish with pepper and parsley on the side
4.94 from 147 votes
Review Recipe

Cheesy Scalloped Potatoes

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
This scalloped potatoes recipe is quick and easy to put together yet tastes incredibly delicious!

Equipment

Ingredients

  • 2 pounds yellow potatoes
  • 1 can cream of mushroom chicken or celery soup
  • 1 cup milk
  • ½ teaspoon garlic powder
  • black pepper to taste
  • 1 small onion thinly sliced
  • 2 cups sharp cheddar cheese shredded

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Instructions

  • Preheat oven to 375°F.
  • Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
  • Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
  • Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
  • Bake at 375°F for 45-55 minutes or until hot and bubbly.

Nutrition Information

Calories: 264, Carbohydrates: 23g, Protein: 14g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 41mg, Sodium: 268mg, Potassium: 747mg, Fiber: 4g, Sugar: 3g, Vitamin A: 455IU, Vitamin C: 18.6mg, Calcium: 370mg, Iron: 5.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Side Dish
Cuisine American

REPIN this Easy Side Dish

Cheesy scalloped potatoes in a white casserole dish with a title

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Cheesy scalloped potatoes in a white casserole dish with a scoop being taken out with a title
Raw cheesy scalloped potatoes in a casserole dish and cooked cheesy scalloped potatoes in a casserole dish with a scoop being taken out and a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Made this last night. Unfortunately it’s now in the trash. Boiling the potatoes does reduce overall cook time but only by a little. I’d accept more work if it was tasty. But this was incredibly bland to us. Plus, 50 minutes at 375 resulted in way overcooked potatoes with burnt cheese on top.
    Could have been my Breville small smart oven being so close to the heating elements. Regardless of the texture/burnt cheese, this just tasted bland.
    I’ve enjoyed other recipes from her. So will probably still browse.

    But definitely sticking to my tried and true O’Brein hash browns scalloped potatoes recipe. Same ingredients but using hash browns out of the freezer and adding half cup butter and a cup of sour cream. Truly 5 minutes to throw together. 90 minutes cook. Sooooo yummy.2 stars

    1. I have the Breville smart oven as well and because it’s a toaster oven it does cook quicker and hotter than a regular oven (especially if using the convect/super convect settings). In this case, I would suggest reducing the temperature. As for flavor, I do recommend sharp cheddar and salt & pepper to taste. Other bold cheeses can be added as well (such as parmesan or swiss).

    2. Hello Jan, I must say that I tried this recipe by pre-boiling the potates, adding, ham, onions, and guess what I added on mascarponi cheese, and it came out spectacular. My husband who us a potatoes lover had second. Hmmm. Dont give up, try it again..

  2. Was so good! I wasn’t sure how it would turn out with the canned sauce but tried it bc I was in a hurry. Tasted so good I’m not sure I want to make my own sauce now! I added cubes of ham and a corn in each layer too. So good!

      1. I par boiled the potatoes. They were delicious! I may try the scalloped potatoes recipe and add cheese.

        Thank you so much for the recipe and for responding to my inquiry!

        Lori5 stars

  3. I made this for Easter dinner and they were DELISH! I made 4X the recipe so it filled 2 9X13 casserole dishes. I used red potatoes instead and what a fantastic dish!
    Everyonee asked if they could get the recipe and take some home!
    It is really a cross between Au Gratin Scalloped and Cheesy Scalloped Potatoes. Definitely recommend!5 stars

    1. The recipe is 6 servings, so you could add half a recipe, or double it and possibly have some leftovers. Enjoy Michelle!

  4. My family loves these scalloped potatoes. The first time I made this dish I tried cheddar soup as we didn’t have any of the soups listed. It is really good with the cheddar soup! My family and I prefer it with the cheddar soup.5 stars

  5. Par cooked potatoes in the instantpot on a steamer basket for 2 min high pressure,quick release. Faster than boiling and doesnt remove all the startch from the potatoes so your dish wont get runny. Worked perfectly! Great recipe! Thanks!

  6. Hi Holly. I came across your recipe sight accidently, while looking for a recipe, similar to my mom’s, for scallop potatoes, made with Cream of Mushroom soup. I definitely will be trying your recipe. I know your recipe calls for 2lbs of yellow potatoes. Can you please tell me how many potatoes I should use, or how many do use use. Thanks. I have bookmarked your site, so I can also try several of your other recipes. They all look so good.

  7. I rarely comment or rate recipes, however this one is amazing!! My family is super picky so usually when trying something new I mix a few recipes together to get to something I know everyone would enjoy. I love potatoes but my husband and daughter are rice lovers… I took a leap with this one they would like it, and seemed simple enough that if they didn’t i didn’t waste to much time and effort trying the dish. They LOVED IT!!! My husband will not quit talking about how good they were and I HAVE to make them again! The only thing I changed was dicing the onions small, sautéed them for a minute and added them to the sauce. My daughter doesn’t like onions so I have to “hide” them so she doesn’t realize she’s eating them. This dish will definitely be made again soon!!!5 stars

    1. Thank you for making a comment Micki! It makes my day to hear how much you and your family love these potatoes.